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Published May 20th 2012
Food that nourishes should also evoke sensory pleasure.
Located in Surry Hills, Foveaux's unassuming and tasteful decor sets its patrons at ease. The exposed brick walls lend an industrial, almost dissonant note to its contemporary interior.
Nicely quiet, the ambience is ideal for cosy dinners and intimate conversations. Showcasing a wide range of wines sourced locally and from countries such as Italy and France, we opt for a vibrant Italian Pinot Noir from the wine menu.
Our entrees arrive fairly quickly. The crispy chicken wing with seared scallop is a tad too salty. The caramelized venison tongue is presented beautifully with a light, refreshing touch of citrus. Redolent of a crisp, fresh garden, my dinner partner says. The venison tongue is flavourful and well-marbled, delicious morsels quite unlike the chewy texture one often associates this part of the animal with.
We opt for the baked ocean trout and venison leg for our mains. Sitting atop a dollop of celery puree, the ocean trout is cooked beautifully. Tender, with a pleasing savoury kick. The venison leg has a bold flavour profile with a nice textural contrast from the crunchy beetroot strips.
"Whether it's in the food on the plate or the drink in the glass, I want to give people a creative experience when they come to Foveaux," Chef Darrell Felstead says on the restaurant's website.
It is this holistic, creative experience food lovers seek and we leave feeling satisfied.